Apr 15, 2014

Cantuccini

English / Italiano

07.03.2014, Monday evening, 9pm... and it suddenly downed on me that I hadn't prepared the Cantuccini for our "Tuesdays with Dorie-Baking with Julia" rendezvous. Closing date: Tuesday - tomorrow!I just couldn't believe it: I'd been waiting forever for this recipe to be nominated and when it finally had been, I'd almost "lost" it."The making of" is very easy", it does not require any "electrical gear" and despite baking them twice, the Cantuccini are very quick to make.Back in July 2013 we baked the delicious hazelnut biscotti, which use almost the same "baking procedure"... Don't miss the opportunity and try them as well.In order not run out of Cantuccini too quickly, I decided to double the ingredients and to make them a bit healthier, I've substituted 1/4 of the all-purpose flour with whole wheat flour. Despite the 3/4 cup of sugar (150 g) they are not that sweet, so if you wish them sweeter, please increase the amount.The Cantuccini are meant to be dipped: the traditional accompaniment is vin santo, but they are great with cappuccino, espresso, tea or hot chocolate... just as you wish!PS: It's past midnight and I am ready to publish my post... Whaaat??!!! The recipe is not meant to be published until next week! Noooo...How could I??!!

PPS: Wednesday, 09.04.2014: Today I've decided to make the Cantuccini again. This time I've toasted the almonds (about 10 minutes at 338°F-170°C), because it should emphasise their aroma.Then I have added 1/4 teaspoon almond extract, 3/4 tablespoons of acacia honey, and substitute 1/4 of the flour with whole wheat flour.Since 4 logs fit perfectly on my baking sheet I've made this recipe twice and to one half I have added 100 g of chocolate chips...yumm! two chocolately logs!!

Position a rack in the center of the oven and preheat the
oven to 350°F/175°C.

Line a baking sheet with parchment and keep aside.

In a large bowl combine the flours, the sugar, the baking
powder, the cinnamon and the salt.

Stir in the almonds.

In a small bowl, whisk the eggs and vanilla extract together.

Then stir them into the flour mixture. The dough may seem
dry at this point but it will come together as it is kneaded (my dough was never too dry. I had to add more flour or the logs wouldn't keep their shapes).

Turn the dough out onto a lightly floured work surface and
knead, folding it over onto itself until it is smooth, 1 to 2 minutes.

Divide the dough in half (I’ve doubled the recipe, so I’ve
divided the dough in 4 equal parts) and shape each half into 12-inch-long log
(30 cm).

Gently press down on the logs to flatten them until they are
about 2 inches wide (5 cm) and 1 inch high (2.5 cm).

Transfer them to the prepared pan.

First baking:

Bake the logs for about 30 minutes, or until they are
slightly risen and firm to touch.

Slide the logs, parchment paper and all, off the baking
sheet and onto a cooling rack.

The logs must be completely cool before you continue with the
recipe.

Since they will take about 30 minutes to cool, you can
either turn the oven off or leave it on for the next step.

Second baking:

When the logs have cooled completely, preheat the oven to 350°F/175°C,
if necessary.

Line 2 baking sheets with parchment paper.

Working with a sharp serrated knife, cut the cooked logs
diagonally into 1/4-inch-thick slices (0.6 cm).

Place the sliced cookies cut side down on the pans and bake
for 10 -15 minutes, or until the biscotti are crisp and golden.

Cool on the pans.

Storing:

These biscotti will keep for up to a month in an airtight
tin or plastic container.

11 comments:

I have never heard of cantuccini before but I'm very familiar with biscotti and the two cookies do seem to resemble each both. I love the double-bake process for both and I'm sure these would be delicious with a cup of hot cocoa...

Your cantuccini looks great. I am sure the chocolate must have been awesome. Really easy to put together. I also found the dough sticky and not dry at all. But hey I am not complaining because these were good.